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Makes
Serves: 12
Level
very easy
Prep Time
5
Total Time
30

Ingredients

2 1/2 cups
All Purpose Flour
625 mL
3/4 cup
granulated sugar
175 mL
1/2 tsp
baking powder
2 mL
1/2 tsp
baking soda
2 mL
1/4 tsp
salt
1 mL
1 tsp
of your favourite spice: ground cinnamon or ginger
5 mL
1
Large Egg
0
1 cup
buttermilk
250 mL
1/2 cup
canola oil
125 mL

Method

Step 1
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.
Step 2
Bake on middle rack of oven until tops are firm to the touch, about 20 min. Let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. Store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.
Step 3
For savoury cheddar bacon breakfast muffins, omit spice and add 1/2 tsp (2 mL) cayenne pepper, 1/2 cup (125 mL) crumbled Fully Cooked Bacon, 1 1/2 cups (375 mL) shredded Mild Cheddar Cheese and 1/2 cup (125 mL) thinly sliced green onion
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Nutritional Facts Per Serving

Nutrition Description:
1 buttermilk muffin – extra ingredients not included
Calories:
240
Fat:
10 g
Saturated Fat:
1 g
Carbs:
34 g
Protein:
4 g
Cholesterol:
15 mg
Fiber:
1 g
Sodium:
160 mg